The effect of electron beam irradiation treatment on the microbiological safety and quality attributes (texture, color, pH, water activity, moisture content, and sensory attributes) of fresh sliced cucumber was evaluated. In addition, D10-value of Salmonella Poona was determined using various dose of e-beam irradiation. Electron beam
irradiation was found to be an efficient tool for decontamination of Salmonella Poona as well as extension of shelf-life of sliced cucumbers due to following reasons:
o The D10-value for Salmonella Poona on electron beam irradiated sliced cucumber was found to be 0.38 ± 0.03 kGy.
o This study showed that a 5 log CFU/g reduction of Salmonella Poona was achieved when irradiating the slices with 1.9 kGy. Irradiation followed by refrigerated storage was efficient at pathogen reduction and maintaining quality of sliced cucumber.
o The e-beam irradiation of fresh sliced cucumber did not affect its quality parameters including color, pH, water activity, and moisture content. Only a slight increase in pH values were observed during storage in both groups of irradiated and non-irradiated cucumber slices.
o The firmness of sliced cucumbers was adversely affected by e-beam irradiation. The firmness of irradiated sliced cucumbers was deceased by 50% during objective measurement compared to non-irradiated group. No particular trend was observed in firmness values of all samples during storage of 3 days.
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o Although firmness of sliced cucumber decreased significantly (p < 0.05) with the application of irradiation treatment, the irradiated samples were found acceptable during the consumer sensory test.
In summary, the results from this study indicate that electron beam irradiation can be an effective intervention strategy in the processing of sliced cucumber and it provides basis for application of e-beam irradiation on whole cucumber.
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